Avocado and Tofu Layered Salad
Ingredients(Servings: 2)
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Hon Mirin contains alcohol.
For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
Directions
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Sprinkle salt on tofu, then cover tofu with a weight and place in refrigerator for an hour to drain liquid.
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Cut tomatoes into fourths. Remove pit from avocado and cut into 7-8 mm (1/3 in.) pieces.
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Chop myoga and shiso and mix with (A).
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Cut tofu into 1 cm (1/2 in.) pieces, then arrange on a plate alternating with avocado and top with myoga and shiso dressing and tomatoes.
Cooking Basics
Avocado - peeling
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Avocado - prevent browning
Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.
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